Vegan Potato Bake Recipe That’s Easy and Delicious

If you’re craving a comforting, hearty dish that’s completely plant-based, this vegan potato bake recipe is exactly what you need. Perfect for cozy dinners or potlucks, this casserole layers tender, thinly sliced potatoes with a creamy, flavorful sauce made from cashews and nutritional yeast.

The result is a luscious, cheesy-tasting dish without any dairy or animal products. It’s simple to prepare, packed with wholesome ingredients, and can be customized with your favorite herbs and veggies to suit your taste.

Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this potato bake offers a delightful alternative to traditional creamy casseroles. It pairs beautifully with fresh salads or roasted vegetables, making it a versatile addition to any meal plan.

Plus, it reheats wonderfully, so leftovers are an added bonus!

Why You’ll Love This Recipe

This vegan potato bake is more than just a side dish — it’s a comforting, satisfying meal in itself. Here’s why it deserves a spot on your recipe rotation:

• Creamy and cheesy without dairy: Using cashews and nutritional yeast provides that rich texture and umami flavor.
• Easy to make: With minimal prep and common pantry ingredients, it’s perfect for busy weeknights.
• Customizable: Add your favorite herbs, spices, or vegetables like mushrooms or spinach for extra nutrition.
• Great for all diets: Gluten-free and free from common allergens if you avoid certain ingredients.
• Delicious leftovers: The flavors deepen after a day, making it ideal for meal prep.

Ingredients

• 1.5 lbs (700g) potatoes, thinly sliced (Yukon Gold or Russet work well)
• 1 cup raw cashews, soaked for at least 2 hours or boiled for 15 minutes
• 1 cup unsweetened plant-based milk (almond, oat, or soy)
• 1/3 cup nutritional yeast for cheesy flavor
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon onion powder
• 1 teaspoon dried thyme or fresh if available
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for crispy topping)
• Fresh parsley (optional, for garnish)

Equipment

• Sharp knife and cutting board
• Food processor or high-speed blender (for cashew cream)
• Baking dish (8×8 inch or similar size)
• Mixing bowl
• Measuring cups and spoons
• Aluminum foil or lid (for covering while baking)
• Oven

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil.
2. Prepare the cashew cream: Drain the soaked cashews and add them to your food processor along with the plant-based milk, nutritional yeast, garlic, lemon juice, olive oil, onion powder, thyme, salt, and pepper.
3. Blend until completely smooth. This may take 2-3 minutes depending on your machine. If the mixture is too thick, add a splash more plant milk to reach a creamy consistency.
4. Slice the potatoes thinly and evenly. You can use a mandoline slicer for uniform slices, which helps them cook evenly.
5. Layer the potatoes in the baking dish: Start with a layer of potato slices, then spoon over some cashew cream. Repeat the layering until you have used all the potatoes and cream, finishing with a layer of cream on top.
6. Sprinkle breadcrumbs evenly over the top layer if using, for a golden, crispy crust.
7. Cover the dish with foil and bake for 40 minutes. Then remove the foil and bake for an additional 20 minutes or until the top is golden and the potatoes are tender when pierced with a fork.
8. Allow the bake to cool for 10 minutes before serving. Garnish with fresh parsley for a pop of color and freshness.

Tips & Variations

“For an extra flavor boost, try adding sautéed mushrooms or caramelized onions between the potato layers.”

• Make it gluten-free: Simply omit the breadcrumbs or use gluten-free breadcrumbs.
• Add vegetables: Spinach, kale, or roasted bell peppers can be layered in for added nutrition and color.
• Spice it up: Add smoked paprika or cayenne pepper to the cashew cream for a smoky or spicy twist.
• Use sweet potatoes: Swap regular potatoes with sweet potatoes for a sweeter, nutrient-dense version.
• Make ahead: Assemble the dish a day before and refrigerate; bake it fresh when ready to serve.

Nutrition Facts

Serving Suggestions

This vegan potato bake pairs wonderfully with fresh, crisp salads or steamed green vegetables. A side of roasted asparagus or sautéed green beans adds vibrant color and nutrition to your plate.

For a more filling meal, consider serving it alongside a protein-rich dish like vegan bechamel sauce pasta or a hearty bean salad. If you love exploring flavors, check out the Peruvian Vegetable Recipes for Flavorful Healthy Meals for some inspired vegetable sides.

For dessert after a comforting meal like this, you might want to try the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, which is a perfect sweet finish that’s also vegan-friendly.

Conclusion

This vegan potato bake is a delicious, nourishing dish that combines creamy textures and comforting flavors without any dairy or animal products. Its simplicity and versatility make it a fantastic choice for weeknight dinners, family gatherings, or meal prep.

The use of cashew cream ensures a rich, satisfying taste that even non-vegans will appreciate.

With easy-to-find ingredients and straightforward steps, it’s approachable for cooks of all skill levels. Plus, it’s a wonderful way to enjoy potatoes in a healthy, plant-based way.

Explore more vegan recipes like this and expand your culinary repertoire by checking out the Vegan Bread Machine Recipe for Soft, Delicious Loaves for a cozy homemade bread to accompany your meal. Happy cooking and enjoy your delicious vegan potato bake!

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